Mushroom puree soup - recipes, diet

Nutritional value of the dish

The soup is prepared with milk, vegetable or meat broth, with processed cheese or cream. This is mainly a vegetarian dish, but there are recipes with the addition of meat. The composition of BJU depends on what mushrooms were taken as a basis and what additional ingredients are included. Below are the indicators of proteins, fats, carbohydrates of various mushroom-based dishes in 100 grams of the finished product:

1. Of champignons with rice and chicken meat and melted cheese - 2.4/2.1/6.0 g
2. Butter dish with potatoes and cream 10% - 1.7/5.2/4.5 g
3. Mushroom soup based on champignons with onions and chicken - 4.0/0.6/3.4 g
4. Option of champignons with the addition of vermicelli, potatoes, carrots and onions - 1.1/0.2/2.6 g
5. Mushroom soup with sour cream - 1.6/1.1/6.4 g
6. Recipe for porcini mushrooms with pearl barley - 0.9/0.6/3.2 g
7. Oyster mushrooms with vegetables - 0.8/0.3/4.8 g
8. Porcini mushrooms with melted cheese - 1.3/2.9/3.7 g
9. Recipe for oyster mushrooms with pasta - 1.6/1.6/9.9 g
10. Cream soup of champignons, a standard set of vegetables, cream and flour - 2.0/2.0/7.3 g
11. Porcini mushrooms with beef - 1.6/0.5/4.5 g
12. From dried mushrooms - 2.3/1.3/4.2 g
13. Champignons with buckwheat - 0.6/1.7/2.5 g
14. A dish of frozen mushrooms with the addition of vermicelli and potatoes - 1.04/0.32/4.34 g
15. Mushroom variation with a standard set of vegetables and noodles - 1.0/1.0/3.9 g

Mushroom soup made from champignons with melted cheese

Many people refuse to make creamy mushroom soup for various reasons. Some people are trying to lose weight and realize that a large amount of cream provides a high calorie content of the dish. Others know that their bodies do not tolerate dairy products well because of the lactose.

Some fast and do not eat foods that contain heavy cream. If you recognize yourself in any of these cases, the following recipe is for you. It is prepared without the use of cream, but is not inferior in taste to the usual cream of mushroom soup.

Making soup without cream consists of the following steps:

1. Wash the potatoes, peel them, divide them into large pieces and cover with water. Cook until the vegetable is cooked, that is, soft.
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2. Peel the champignons, cut into slices and fry in a frying pan. To do this you need to use vegetable oil. The mushrooms should change color to a darker color and decrease in size.
3. Also peel the onion and carrot and cut into cubes. Then fry these ingredients in a saucepan in vegetable oil.
4. We recommend leaving some of the mushrooms to decorate the soup, and combining the rest with the potatoes. Add vegetables from the saucepan there. Bring everything to a boil and cook for 2-3 minutes.
5. Remove the dish from the heat and puree everything with a blender directly in the pan. Add table salt and spices, depending on your own taste. Bring to a boil again and cook for about one minute.

Don’t forget to garnish the finished dish with the reserved slices of fried champignons. They will not only give the dish a beautiful appearance, but will also emphasize the delicate mushroom taste of the dish.

Calorie content of mushroom soup

Mushrooms are a low-calorie product, so it is not surprising that they are included in dietary menus. Here are the indicators for different recipes to determine how many calories are in mushroom soup per 100 gram serving:

1. Mushroom soup made from champignons, chicken and onions - 32.9.
2. Butter based dish - 70.5 units.
3. Chicken broth with rice - 50.9 kcal.
4. Recipe for champignons with vermicelli - 16.1.
5. Dry mushroom soup with sour cream - 40.9 units.
6. Option of porcini mushrooms with pearl barley and potatoes - 21.1 kcal.
7. Based on oyster mushrooms - 24.6 units.
8. A dish prepared from porcini mushrooms with barley and melted cheese - 45.6.
9. Option of oyster mushrooms, vegetables and pasta - 60 kcal.
10. Cream soup with champignons – 54.
11. Recipe for porcini mushrooms in beef broth - 27.8 kcal.
12. Dried mushroom option - 37.9 kcal.
13. Mushroom soup with buckwheat on water - 27.1 units.
14. Recipe for frozen porcini mushrooms - 23.91.
15. Mushroom noodle soup with added vegetables - 27.7 kcal.

Remember that mushrooms contain a lot of protein, so you shouldn’t constantly eat them in large quantities. Excess protein can lead to protein poisoning.

Mushroom dishes have a special aroma and incomparable taste. The ingredient brought from the forest is good for the stomach, circulatory and nervous systems. It saturates the body with vitamins, proteins, microelements, amino acids. Mushroom soup has excellent taste characteristics; its calorie content allows it to be included in various diets. However, the latter indicator largely depends on what ingredients the dish consists of and how it was prepared.

Honey mushrooms, honey mushrooms, boletuses, boletus mushrooms, and other mushrooms contain a lot of water. How many calories will be in the soup, broth or julienne depends on the method of processing the mushrooms. A fresh product, just brought from the forest, contains 100 g. 25 kcal, fried - approximately 180 kcal, dried - 210 kcal.

How many calories are contained in a particular soup, borscht or broth also depends on the type of mushroom.

If we take it per 100 grams. product, you will get the following indicators (kcal):

• Boletus - 32.
• White mushrooms – 25.
• Boletus mushrooms – 31.
• Oily – 9.
• Chanterelles – 20.
• Russula and champignons – 15.
• Again - 22.
• Volnushek – 22.

The calorie content of soup, julienne or broth also depends on other ingredients:

• If mushrooms are fried in sunflower oil, their calorie content will increase to 230-255 kcal.
• If you cook the first dish in mushroom broth with the addition of carrots, potatoes, and herbs, its calorie content will be lower than that of its counterpart with chicken or other meat.
• A soup made with cream will have much more calories than a first course made with milk.
• Cereals, rice, buckwheat, pearl barley will add extra calories to a dietary dish.
• If you need to reduce the calories of a dish, you should prepare it with pickled mushrooms. In this case, the indicator is per 100 grams. is only 24-25 kcal.

Marinated mushrooms are a great option for those on a low-calorie diet. You can prepare soup from champignons, chanterelles, puree soup or cream, to which pickled honey mushrooms, aspen mushrooms, and tremors are added.

Mushroom soup with potatoes

Mushroom soup made from champignons is incredibly tasty and tender. Despite the fact that it is light and low in calories, at the same time it is very filling. You can feed your entire family with this soup, spending a minimum of money and time on it. Mushroom puree soup prepared according to this recipe has a thick consistency close to cream. Try also making celery puree soup by adding mushrooms. The delicate taste will delight you.

Ingredients:

potatoes – 500 g, cream 20% – 400 g, champignons – 400 g, onions – 2 pcs., spices to taste, parsley or dill to choose from, water, vegetable oil.

Recipe:

First, take the potatoes, peel them and let them cook. While the potatoes are cooking, chop the onion as you like and fry it in a frying pan in vegetable oil. When the onion is fried until translucent, add the chopped champignons to the pan and fry for about 10 minutes until the liquid has evaporated. Place mushrooms and onions in a blender and prepare puree.

Drain the boiled potatoes, but reserve a glass of water. Mash the potatoes, add mushroom puree and cream, and mix everything well. Now place the entire resulting mass in a blender and grind.

Pour the pureed soup into a saucepan and bring to a boil. If the soup turns out thick, you can add a glass of potato broth.

Features of preparing mushroom soups

To prepare a fragrant and tasty soup, you can use fresh, dried, or pickled mushrooms. Honey mushrooms, boletus, boletus or boletus are suitable for this. Excellent dishes are obtained with the addition of chanterelles, porcini mushrooms or champignons. To get the most out of a delicious dish, you should know the following nuances:

The addition of fresh parsley, dill and other herbs can diversify the flavor palette of the soup. Mushrooms for soup are cut into strips or slices; chopping or grating them is unacceptable.

To fully reveal the flavor characteristics of mushrooms, you can lightly fry them in vegetable oil before boiling. Garlic croutons and sour cream, served separately, will be an excellent addition to the finished dish.

Step-by-step preparation

1. We cut the onion into half rings so that it is not small or large. And when fried, it quickly reached a translucent state.
2. Fry the onion in a saucepan.
3. While the onions are frying, cut the champignons into small pieces. We leave some for decoration.
4. When the onion has become translucent in color, add champignons to it. Which need to be lowered a little.
5. Cut potatoes into cubes. Which will give a puree-like texture to the soup. Add chopped potatoes to the fried onions and mushrooms. Add salt to taste.
6. Pour boiling water just above the level of all ingredients. Close the lid and leave to cook for twenty minutes.
7. We begin to prepare croutons that will add zest to the future soup. Cut the baguette into cubes.
8. Place in a baking dish and pour a little oil on top. Mix by hand and place in the oven for 15 minutes at 180 degrees.
9. Let's start decorating. Heat the frying pan, add the mushrooms, turn over periodically. Remove when most of the moisture has evaporated.
10. We take out the crispy crackers with a golden crispy crust from the oven.
11. Using an immersion blender, puree our soup until the consistency is smooth.
12. Add cream and stir evenly with a metal whisk.
13. Pour into plates and garnish with mushrooms and herbs. The dish is ready, enjoy.

How to cook julienne?

French is simple to prepare; it can be served both on an everyday and holiday table. It is quite high in calories thanks to the use of sour cream sauce, which is worth considering for those who follow a low-calorie diet. Any mushrooms are suitable for julienne: dried, pickled, canned and frozen. You can use honey mushrooms, boletuses, boletuses, or cook with the addition of chanterelles, boletus mushrooms or champignons.

To get a delicious, aromatic julienne, you should know the following nuances:

• Before cooking, it is enough to rinse frozen mushrooms with running water, put canned ones in a colander, and soak dried ones in boiling water and squeeze after swelling.
• If julienne is prepared from fresh mushrooms, they must be washed and peeled.
• If the dish is prepared with chicken broth, you should choose fillet, parts of the legs or thighs of the bird. The meat should be cleaned against the skin and cut into thin strips.
• Properly prepared julienne must be seasoned with sauce. The best options are sour cream and bechamel. The first is made from mayonnaise or sour cream thickened with egg. To prepare the second, first fry the flour until golden brown, then add milk or butter.

It is worth remembering that if you prepare a dish with chicken, sauce with butter, sour cream or mayonnaise, this will add calories to it.

Cream soup with truffles, champignons and wine

This unusual dish with a very original, “fresh” taste will please everyone in your household. The only thing is that this soup should not be given to small children; after all, alcohol is added to it. For beginners, it is better to search the Internet for creamed champignon soup with a photo to clearly see how to properly prepare this complex dish.

Ingredients:

For the soup:

beef - 1.2 kg, roots to taste, butter - 25 g, flour - half a glass, cream - half a glass, egg yolk - 2 pcs, fresh truffles - 6 pcs, wine (Madera) - half a glass, fresh champignons - 5 pcs, lemon – 2 slices, wine (sherry) – 1 glass, quenelles – 200 g.

For the quenelles:

beef meat - 800 g, loaf pulp - 80 g, milk - 2 cups, egg whites - 2 pcs, butter - 4 tbsp. spoons, salt to taste.

For sweet meat:

calf's thymus gland, olive oil - 20 g, garlic - 0.5 cloves, pepper, salt to taste.

Recipe:

Make beef broth. Then strain it. Put half a glass of flour in a spoon of butter, stir, add a little broth and boil, then strain and dilute the resulting mass with broth. Before serving, take the cream with the yolks and, stirring quickly, heat until very hot and add to the soup.

Clean the truffles with a brush, rinse, place in a saucepan, pour in the Madeira and bring to a boil. Stew the champignons in oil, adding a slice of lemon to them.

Making beef quenelles. Grind the meat with the loaf pulp soaked in milk twice in a meat grinder. Then use a mixer or blender to beat the resulting minced meat, gradually adding egg whites and a piece of butter. If the resulting mass is dry, then pour in a little cream. The quenelles are steamed. Take a tablespoon and a teaspoon. Scoop up the minced meat with a tablespoon and place a small spoon on the bottom of the dish where the quenelles will be cooked. Cook for about fifteen minutes, but it’s better to test to see if it’s done.

Sweet meat. Take the calf's thymus gland. It needs to be soaked very well. Cut into 2 cm pieces. Fry in olive oil, add salt and pepper, add half a clove of chopped garlic and let simmer over low heat for several minutes.

When serving: pour the cooked quenelle, sweet meat, truffles and mushrooms into the sherry and pour over the soup.

We photograph the preparation of the champignon puree soup and share it with friends.

The taste is excellent. Bon appetit.

Subtleties of preparing puree soups with mushrooms

Grated vegetable soup or puree soup is an excellent option for family lunches and holiday feasts. It is loved by chefs of Italian, French and Greek cuisine. Low-calorie puree soup can be prepared with mushroom broth. Honey mushrooms, boletuses, and boletus mushrooms are suitable for these purposes; a delicious dish is made from chanterelles, boletus mushrooms and champignons.

To make the puree soup tasty, you should know the following subtleties:

• Garlic bread added before serving gives the dish a special aroma and taste.
• If the puree soup turns out to be thick, you can dilute it a little by adding more broth.
• Before serving, the dish is seasoned with leison or butter, but after that it is not recommended to boil it.
• To make the leison tender, first beat the egg yolks, then add a little milk in a thin stream. The mixture is placed in a water bath, after which butter is added without bringing the mixture to a boil.

To make the puree soup dietary, it is prepared in mushroom broth. Heartier options are prepared with chicken or beef.

Mushroom soup with vegetables

Vegetable puree soups with mushrooms are distinguished not only by their excellent taste, but also by their high content of various vitamins and substances that are beneficial to humans. Therefore, such soups are popular not only among gourmets and food lovers, but also among people who lead a healthy lifestyle. So, we prepare a puree soup from champignons with vegetables, enjoy the taste and get vitamins.

Ingredients:

chicken broth with meat - 250 ml, oyster mushrooms - 125 g, champignons - 100 g, frozen green peas - 100 g, carrots - 2 pcs, onions - 4 pcs, butter - 50 g, flour - 1 tbsp, water - 1 glass, dry white wine – 100 g, cream – 100 g, curry powder – 2 tablespoons, celery root, ground white pepper, salt.

Recipe:

Peel the carrots and celery root and cut into strips. Next, wash the onions and mushrooms well and chop them too. Melt 25g of butter in a saucepan, add vegetables, pepper and salt to taste. Vegetables need to cook for 3 minutes. After this, remove the vegetables from the pan. Melt the remaining butter in the pan again and fry the flour in it for 2 minutes. Remove the meat from the broth and strain. Mix flour with broth, wine, water and cream. Mix all this well and add the peas. Boil the soup for 7 minutes, season with curry. After this, add vegetables and chicken to the soup and puree using a blender. You can serve the soup by first sprinkling it with green onions.

How to prepare a delicious cream of mushroom soup?

Cream soup is an exquisite dish that came to the Russian table from Europe. Cooked with mushroom broth, it will be dietary light. If you add fish and prepare cream soup with chicken, it will turn out high-calorie and satisfying.

Features of this amazing dish:

• To prepare cream soup, you can use boletus, boletus, and honey mushrooms. Dishes to which champignons and chanterelles are added have a special taste.
• Finnish chefs offer original recipes. To prepare the creamy soup, they use rye bread and slices of salmon.
• American cuisine is famous for adding shellfish pulp to cream soup.
• The French prepare cream soup with cream and pumpkin, the Italians with Parmesan and spinach.

It’s easy to prepare delicious cream soup at home. It is enough to have a blender in which the ingredients on hand are crushed to a paste.

First courses with the addition of mushrooms are an excellent option for everyday life. The gifts of the forest have nutritional value and are low in calories, ideal for those who are on a diet.

• champignons – 500 g
• cream 20% - 300 ml
• butter - 2 tbsp. l
• flour - 3 tbsp. l
• olive oil - 2 tbsp. l
• sprig of thyme
• clove of garlic
• salt, freshly ground white pepper

Classic recipe for champignon cream soup

Very tasty and light soup. Those who appreciate their figure will definitely appreciate this recipe. After all, 100 grams of the finished product contains only 76 Kcal. The dish is very tender, with a pronounced creamy mushroom taste, and it is the potatoes that give it an unusually velvety texture. Impossible to resist!

This is a classic version of cream of mushroom soup. By adding sautéed flour, it becomes thicker and more satisfying, and chicken broth makes the taste richer.

You will need:

• Champignons – 500 gr.;
• Onions – 2 pcs. medium size;
• Chicken broth – 0.5 liters;
• Cream 20% – 200 ml;
• Butter – 50 gr.;
• Wheat flour – 2 tbsp. spoons;
• Salt, pepper, spices - to taste.

1. Cut the mushrooms into medium-sized slices, the onion into medium cubes or half rings. Despite the fact that they will then be crushed in a blender, the size must be observed - this affects the uniformity of frying and taste.

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2. In a large frying pan, fry the onion in a small amount of vegetable oil, then add the mushrooms. Keep the heat moderate, stir occasionally.

3. The mushrooms should soften and decrease in size; this takes about 20 minutes. There is no need to allow a golden crust to form - the vegetables should look as if they were stewed. During the frying process, a large amount of mushroom broth will be formed; it must be periodically poured into a mug so that the mushrooms do not cook. It’s good to add this broth to a common pan; the soup will only benefit from it. Salt the mushrooms during the stewing process.

3. When the mushrooms have cooled slightly, grind them in a blender until smooth and creamy. You can use an immersion blender for this, or you can use a bowl. If you don’t have a blender, it will be quite difficult to make puree; alternatively, you can use a meat grinder with the smallest attachment. The soup will be a little grainy.

4. Saute the flour in butter. To do this, melt the butter in a frying pan and gradually add the flour, stirring constantly so that not a single lump remains. Fry it over medium heat for about a minute until it smells nice and nutty.

5. Pour chicken and mushroom broth into the flour, bring to a boil and remove from heat.

6. Place the grated mushrooms and onions on the fire in a saucepan, add salt and pepper to taste. The best thing, of course, is to try them. Champignons, like all mushrooms, absorb a lot of salt, so it’s better to judge by taste.

7. Pour the just prepared chicken broth with flour into the saucepan with the chopped mushrooms and, stirring, bring to a boil.

8. Add cream and bring to a boil again over medium heat.

9. Try the almost finished soup. You may need to add salt or pepper. Add whatever is not enough. The consistency of the soup should be a liquid, flowing puree, but at the same time homogeneous and velvety.

Serve the finished soup hot. It goes very well with white bread croutons or crackers. You can also flavor it with a piece of butter when serving. This creamy champignon soup is good both as a complete lunch for the whole family and for a romantic dinner for two.

If you want to make cream of mushroom soup more satisfying and the taste of champignons less pronounced, we suggest this recipe. Adding potatoes to the dish will make it even more tender.

Also, this option may be more appealing to children who do not like mushroom dishes. The proportion of potatoes and champignons can be changed based on your taste.

Making creamy mushroom and potato soup is as easy as the classic version of the dish:

1. First of all, you need to prepare the vegetables. Remove the skins from the onion and chop it. Cut the peeled carrots into cubes. Divide the potatoes into larger pieces.
2. Pour vegetable oil into the bottom of the pan in which the soup will be cooked. Add the onion there and simmer until almost transparent.
3. Add carrots and stir. Since the bottom of the pan is quite thin, you need to be careful not to burn the vegetables.
4. After 1-2 minutes, place the chopped potatoes into the container. Simmer all the ingredients together for about 2-3 minutes.
5. Pour water over the vegetables until they are covered with liquid. Place bay leaf. Cook for approximately 15-20 minutes from the moment the water boils, until the vegetables are soft.
6. Wash, dry and peel the champignons. Then cut the mushrooms into small cubes.
7. Add vegetable oil and mushrooms to a separate pan. You need to fry them for 5-7 minutes until the liquid has completely evaporated, stirring all the time. Add a little salt and pepper.
8. Remove the bay leaf from the pan. Using a blender, puree the vegetables. Combine this mixture with the mushrooms and mix well. If you prefer mushrooms in the form of puree, you can also beat them in a blender.
9. Pour cream into the soup, bring it to a boil and remove from heat. Before doing this, you should try the dish for salt and pepper.

The finished dish should be served hot. If desired, each serving can be topped with croutons or chopped herbs.

Creamy champignon soup can be made very satisfying. To do this, use chicken broth and some potatoes. Thus, the dish will become fattier and higher in calories, but will retain its exquisite taste.

If you wish, you can change the ratio of mushrooms and potatoes if you prefer one of these ingredients.

Let's start preparing cream soup with mushrooms, broth and cream:

1. Divide the washed mushrooms into small pieces. The shape does not matter, since all the ingredients will be mixed into a cream. If desired, the champignons can be peeled before this step.
2. Peel the potatoes, cut into pieces and boil in water for 20 minutes. The water should be slightly salted.
3. Chop two small onions and fry in a frying pan using vegetable oil.
4. When the onion becomes translucent, add the mushrooms. Simmer them together until the mushrooms darken and shrink.
5. In a blender bowl, puree mushrooms, potatoes, onions and a small amount of chicken broth. The mixture should turn into a homogeneous cream or puree.
6. Melt the butter in a preheated saucepan and mix it thoroughly with the wheat flour. You need to work quickly with a spatula so that there are no lumps left and the flour does not burn.
7. Place the mushroom mixture in a saucepan and pour broth over everything. Cook the soup for 5-7 minutes, then pour in the cream and bring the dish to a boil again. Add spices and mix all ingredients.

The finished cream soup has a delicate taste and bright aroma of mushrooms. Croutons dried in the oven and fried in oil with garlic will highlight all the advantages of the dish.

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Recipe for cream of mushroom soup with champignons

• Disassemble the champignons, cut the stems from the caps, and cut the caps into slices.
• Chop the legs, but not very finely, pour into the pan and.
• Pour in 1 liter of cold water, add a sprig of fresh thyme.
• A clove of garlic, cook covered for 30 minutes after the water boils.
• Fry the mushroom caps in a frying pan with olive oil, covered, for 5 minutes.
• Pour the mushroom juice from the frying pan into the pan and fry for another 10 minutes.
• When cooked, transfer them to the pan, discarding the thyme and garlic.
• Take 1 cup of broth from the pan; we will need it later.
• Fry the flour in butter for 3-4 minutes, stirring frequently.
• Carefully pour in the reserved broth, stirring with a whisk to avoid lumps.
• Cook until thickened, 7 to 10 minutes.
• Pour the contents of the pan into a blender and beat, adding bechamel, until creamy.
• Pour back into the pan, heat until boiling, add cream, stir, bring almost to a boil. Add salt and pepper as desired.
• To serve, heat plates, pour cream soup and add a slice of fresh champignon.

Mushroom soups have an amazing taste and aroma, and in addition they are very healthy and simply irreplaceable for those who want to lose extra pounds. The calorie content of this soup is very low, but the feeling of fullness comes for a long time.

How to cook the first of the champignons in a slow cooker?

Preparing cream puree in a slow cooker is not difficult even for a novice housewife. It can be called not only mushroom, but also cheese, since the finished dish has a characteristic smell and color, but its taste is still mushroom.

To prepare this soup, take:

• 1 kg of mushrooms;
• 300 g potatoes;
• onion;
• carrots;
• processed cheese;
• 300 ml cream;
• spices;
• greenery.

Potatoes, onions and carrots are peeled, washed and finely chopped. Then put it in a slow cooker, add 0.5 liters of water and cook until tender for twenty minutes.

Then whole mushrooms are added to the vegetables. Once they boil, cook them for another five minutes. After that, all the vegetables are transferred to a blender and crushed to form a cream soup.

Next, transfer the resulting puree into the multicooker, add cream, butter and dissolve the cheese. After adding spices and herbs, bring the champignon puree soup to a boil in a slow cooker, turning off the preheating.

Before serving, mushroom cream soup from champignons in a slow cooker is decorated with herbs and vegetables. If desired, you can decorate with homemade croutons.

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Benefits of mushroom soup

Mushroom soup contains many useful micro- and macroelements, as well as vitamins. It should be especially noted that mushrooms contain about 18 amino acids, which can improve your memory, increase mental activity and prevent the development of atherosclerosis.

Mushroom soup contains the B vitamins necessary for the body, which are responsible for the normal functioning of the entire nervous system. And it will be useful for the fair sex to know that these vitamins help our skin, hair and nails to be healthy.

It is also worth mentioning that in addition to group B, mushrooms contain vitamin PP, which is involved in the processes of blood formation and strengthens the walls of blood vessels.

Mushroom soup is also rich in microelements such as iodine, potassium, phosphorus, zinc, manganese, calcium and copper, which normalize metabolic processes and help the body cope with viruses.

Calorie content of mushroom soup

Most often, champignons are used to prepare mushroom soup. They are suitable for dishes in any form: fresh, frozen, canned. The number of calories in the finished product can range from 20 to 200 per 100 grams. How many calories your dish contains will depend on what you choose to add to it. The soup most often made is:

With the addition of cream (about 150 kcal);

With the addition of cheese (about 50 kcal, depending on the type of cheese);

In chicken broth (about 15 kcal, if you use skinless breast for the broth).

Mushroom soup recipe

To prepare, you need to take mushrooms (choose according to your taste), potatoes, onions and carrots. Place a pan of water on the fire and wait until it boils, then add the potatoes and mushrooms, after a little time (when the water starts to boil again), add the onions and carrots fried in oil.

If you want to reduce the calorie content of your soup, you don’t have to fry the onions and carrots, throw them into boiling water, it will be no less tasty. Then add salt and seasonings to taste. Your low calorie soup is ready.

Mushroom soup made from champignons with melted cheese

A more high-calorie and filling variety. At the same time, the soup turns out very tender due to the addition of cheese and cream. The melted cheese will not float in pieces, but will completely dissolve in the soup. In this case, it is best to take natural cheese with a classic creamy taste, without additives or smoked smell. Soft cheese in a jar is ideal, since processed cheese cubes will be less able to dissolve and mix in the puree.

You will need:

• Champignons – 400 gr.;
• Potatoes – 400 gr.;
• Onions – 1 pc.;
• Processed cheese – 200 gr.;
• Cream 20% - 100 ml;
• Chicken broth – 2 liters;
• Salt and spices - to taste.

1. Boil chicken or vegetable broth or use prepared broth. Place the saucepan with the broth on the stove and bring to a boil. Place potatoes cut into small pieces into the boiling broth, add salt and cook for 15 minutes over medium heat.

2. Cut the onion and champignons into equal medium slices and lightly fry in vegetable oil. Cook for about 20-25 minutes over medium heat until all the moisture has evaporated. The main thing is not to overcook the mushrooms; as soon as they start to brown, it’s time to remove them.

3. Then add the mushrooms to the pan with the boiling potatoes and cook until tender for another 5-10 minutes. Adjust to taste with salt and spices.

4. Start chopping the potatoes and mushrooms with an immersion blender. During the process, add soft melted cheese little by little until it is completely mixed and the soup does not turn into puree. It is best to take cheese for soup that is soft, natural and without additional flavoring additives. This will make the mixture tender and creamy in taste.

5. At the very end of whipping, pour in the cream and stir a little more.

The soup turns out very tender and creamy. For a contrast of flavors, it can be served with spicy wheat croutons. Fry the pieces of bread in butter or dry in the oven until golden brown. You can lightly sprinkle them with spices. It will turn out very tasty.

Cream soup

If you want to diversify your menu, you can prepare cream soup with cream, which is perfect for dinner with the family.

For cooking you will need: champignons, onions, flour, cream, butter, chicken broth.

First, fry the onions and mushrooms in a frying pan over low heat. Add salt and spices to them to your taste. Transfer the roast into a blender bowl and add a third of the prepared broth there. Grind everything to a creamy consistency.

After this, melt the butter in a saucepan and add 3 tablespoons of flour (tablespoons) and fry, add the mushroom mixture and the broth that you have left.

Cook over low heat for 10-15 minutes; as soon as the mixture boils, add cream and let it boil again.

The cream soup is ready to eat. Very often it is served with crackers and sprinkled with chopped herbs.

Mushrooms really have a very low calorie content and have a large amount of useful substances. However, this will not be enough to lose weight. In order for there to be changes, you need to completely switch to proper nutrition and play sports, especially now it’s difficult not to find a sport that you like.

Also, do not forget about cosmetics and procedures; only everything together will allow you to achieve the desired, and most importantly, long-lasting results.

Recipe for creamy champignon soup with shrimp

Soups with seafood and mushrooms are simply an incredible combination. Even 500 grams of shrimp can turn an ordinary lunch into a festive dish, especially if it is a cream soup that will be served and decorated like a real king of the table.

You can take small frozen-boiled shrimp or fresh ones (in no case canned). Tiger ones will do, but they will need to be cut into several pieces. Be sure to make sure that the seafood is fresh, otherwise the soup will be hopelessly spoiled. If you use raw shrimp, you will need to simmer them in the broth for 5 minutes.

For cream soup, cream is often used alone, but to increase the calorie content and make the first dish not just food, but a real delicacy, you can add processed cheese or soft cheese from a box to the recipe. Ideally, you need to use a product without an additional smell (mushroom or meat) so that this chemistry does not interrupt the taste of seafood.

Cooking time:

30 minutes
Number of servings:
11

Energy value

• proteins: 16.3 g;
• fat: 13 g;
• carbohydrates: 5 g;
• calorie content – ​​202.4 kcal.

Ingredients

• water – 1 l;
• champignons – 500 g;
• onion – 200 g;
• shrimp – 500 g;
• garlic – 2 cloves;
• butter – 50 g;
• processed cheese – 200 g;
• salt – 1 tsp;
• cream 20% - 350 ml;
• flour – 4 tbsp;
• dill - 1 bunch.

Step-by-step preparation

1. Heat butter in a deep saucepan. We clean the onion and cut it into small pieces, and then saute it in oil for about 10 minutes until golden brown on both sides.
2. We clean the mushrooms, wash them, dry them lightly with paper towels and cut them into slices. Add to the onion and immediately add salt so that the champignons release their juice. Let them simmer for 10 minutes with the lid closed.
3. Pour water into a deep saucepan and put cheese there: if we use processed cheese, then it needs to be cut into cubes with a wet knife or grated. Be sure to freeze it before grating, this will make it easier to deal with its soft texture. You can simply spoon out the soft cheese from the package.
4. Then, using a hand blender, we turn the cheese and water into a uniform mass. If you put cheese in hot water or close to boiling, it will simply form lumps and become rubbery.
5. Bring this mass to a boil. Pour in the cream and mix thoroughly.
6. Mix 4 tablespoons of flour with a small amount of water so that there are no lumps, and then pour into the pan.
7. Wait for it to boil again, then add mushrooms and shrimp to the soup. If you use raw seafood, they need to be boiled for at least 6 minutes until cooked. If boiled, keep the soup on the fire for another 3 minutes, then turn it off and blend in a blender. Cover with a lid and let rest.

Cream soup with mushrooms and shrimp is ready! It should be served along with finely chopped garlic and herbs, and for an appetizer, take croutons or pampushki with sour cream. As we can see, one serving of this soup is quite high in calories, but sometimes it’s worth pampering yourself with such food.

Carefully

: In this recipe, it is very important not to overdo the water, otherwise the soup will become watery and not as flavorful. If you have too much, add more ingredients.